• Journal of the East Asian Society of Dietary Life
• /
• v.17 no.6
• /
• pp.894-902
• /
• 2007

This study was performed to observe the quality characteristics of Eunhakong dasik and Small Black Soybean dasik prepared with different addition rates of chlorella powder. For the Hunter's color values, the $L^*,\;a^*,\;and\;b^*$ values of both dasiks decreased with the addition of chlorella powder. The cohesiveness and gumminess of both dasiks were not dependant on the chlorella powder additions. However, the hardness of the Eunhakong dasik with 8% chlorella powder increased. The springiness and brittleness of the Eunhakong dasik had a tendency to decrease as the addition rate of the chlorella powder increased. In terms of sensory quality, both the dasiks were improved by the addition of 4% chlorella powder. Therefore, in subsequent examinations, the chemical characteristics of both dasiks were determined for the 4% addition of chlorella powder. The moisture and crude lipid contents of both dasiks were not influenced by the addition of chlorella powder. Carbohydrate content was highest in the Eunhakong dasik with 0% chlorella powder, and in the Small Black Soybean dasik with 4% chlorella powder. Conversely, crude protein content was highest in the Eunhakong dasik with 4% chlorella powder, and in the Small Black Soybean dasik with 0% chlorella powder. The crude lipid content of the Small Black Soybean dasik with 4% chlorella powder was lower than that of the control without chlorella powder. For mineral content, the K content of both dasiks was not influenced by the addition of chlorella powder. The Ca, Mg, and P contents of both dasiks with 4% chlorella powder, respectively, were lower than those of the dasik with 0% chlorella powder. Finally, the total amino acid content of the Eunhakong dasik tended to decrease, while that of the Small Black Soybean dasik incrased, with the 4% addition of chlorella powder.

• Journal of the East Asian Society of Dietary Life
• /
• v.25 no.4
• /
• pp.643-650
• /
• 2015

The principal objective of this study was to evaluate the quality of Yukwa prepared with mulberry leaf (Morus alba Linne) powder. The moisture, crude protein, crude lipid, crude ash, dietary fiber, and rutin contents of used mulberry leaf powder were 6.65%, 19.50%, 3.26%, 18.24, 38.91 and 0.54%, respectively. The tested concentrations of mulberry leaf powder were 0, 3, 5, and 7%. The Yukwa were stored at $45^{\circ}C$ for 40 days. Yukwa dough prepared with mulberry leaf powder had a lower pH compared to the control group. As more mulberry leaf powder was added, the spread ratio, moisture content, and volume increased. As more mulberry leaf powder was added, L-value decreased while a and b values increased with increasing mulberry leaf powder content. The hardness of Yukwa made with 7% mulberry leaf powder was the highest among the samples. In the sensory tests, Yukwa with 5% mulberry leaf powder received the highest scores. The acid value and peroxide values were lower in Yukwa prepared with mulberry leaf powder than control. Yukwa prepared with mulberry leaf powder strongly inhibited oxidation of lipids. The thiobarbituric values were lower in Yukwa prepared with 5% mulberry leaf powder than in Yukwa prepared with 3% and 7% mulberry leaf powders and control Yukwa. These results suggest that mulberry leaf powder can be applied to Yukwa to achieve high quality and functionality.

• Korean journal of food and cookery science
• /
• v.33 no.3
• /
• pp.325-332
• /
• 2017

Purpose: The study investigated the quality characteristics of cookies prepared 0, 10, 20 and 30% burdock (Arctium lappa L.) powder. Methods: Cookies were manufactured with 0%, 10%, 20%, and 30% wheat flour substituted for burdock powder. Results: Density of the dough showed no significant differences with increasing amount of burdock powder, whereas pH of the dough decreased with increasing burdock powder content. The pH of cookies decreased with increasing burdock powder content, whereas $^{\circ}brix$ of cookies increased with burdock powder content. The moisture contents of cookies increased with increasing burdock powder content. The spreadability of cookies decreased with increasing burdock powder content. The L-value of cookies decreased, a-value increased, and b-value decreased with increasing burdock powder content. The hardness of cookies decreased with increasing burdock powder content. Total polyphenol contents and DPPH radical scavenging activity increased with increasing burdock powder content (p<0.05). In the sensory evaluation, appearance, color, flavor, and texture were highest in the control group, whereas sweet taste and savory taste were highest in the added group. For overall acceptance of cookies, 10% burdock powder cookies showed higher values than the control and other samples. Conclusion: Results suggest that cookies manufactured with 10% burdock powder are the most optimal product.

• Food Science of Animal Resources
• /
• v.36 no.6
• /
• pp.737-743
• /
• 2016

The effects of black rice powder on the quality of sausage were investigated. Samples were prepared with 0% (control), 1%, 3%, and 5% black rice powder. With increasing black rice powder content, the moisture and ash content of sausage increased, while protein con-tent was significantly less than that observed for the control (p<0.05). The fat content in samples containing 5% black rice powder was significantly less than that observed for other samples (p<0.05). With increasing black rice powder content, the pH of uncooked and cooked samples increased. In addition, lightness, redness, and yellowness decreased. With increasing content of black rice powder, emulsion stability decreased. On the other hand, with increasing black rice powder content, cooking yield increased. As compared to the other samples, those containing high content of black rice powder exhibited higher viscosity. With increasing black rice powder content, the hardness of samples decreased, while the gumminess and chewiness of samples containing black rice powder were less than those observed for the control (p<0.05). Moreover, with increasing black rice powder content, the flavor, juiciness, and overall acceptability of samples increased. In addition, the tenderness of samples containing 3% and 5% black rice powder was significantly greater than that observed for the control and sample containing 1% black rice powder (p<0.05). In addition to the economic benefits, black rice powder can be used to improve quality characteristics.

• Journal of Powder Materials
• /
• v.28 no.2
• /
• pp.120-126
• /
• 2021

In this study, AlSi10Mg alloy powders are synthesized using gas atomization and sieving processes for powder bed fusion (PBF) additive manufacturing. The effect of nozzle diameter (ø = 4.0, 4.5, 5.0 and 8.0 mm) on the gas atomization and sieving size on the properties of the prepared powder are investigated. As the nozzle diameter decreases, the size of the manufactured powder decreases, and the uniformity of the particle size distribution improves. Therefore, the ø 4.0 mm nozzle diameter yields powder with superior properties. Spherically shaped powders can be prepared at a scale suitable for the PBF process with a particle size distribution of 10-45 ㎛. The Hausner ratio value of the powder is measured to be 1.24. In addition, the yield fraction of the powder prepared in this study is 26.6%, which is higher than the previously reported value of 10-15%. These results indicate that the nozzle diameter and the post-sieve process simultaneously influence the shape of the prepared powder as well as the satellite powder on its surface.

• Proceedings of the Korea Concrete Institute Conference
• /
• 2003.11a
• /
• pp.82-85
• /
• 2003

This study is to investigate durability in concrete containing slag powder and limestone power. The variables are the substitution ratio of slag powder and limestone powder. In order to study the effect of slag powder and limestone powder, all mixtures were prepared at a fixed water/cement ratio, slump, and entrained air quantity. When concrete containing slag powder is mixing rate 40%, durability appeared the highest in general. When concrete containing limestone powder is mixing rate 10% in all experiments, the most suitable result appeared.

• Proceedings of the Korean Powder Metallurgy Institute Conference
• /
• 2006.09a
• /
• pp.680.1-680.1
• /
• 2006

• Journal of Powder Materials
• /
• v.29 no.2
• /
• pp.99-109
• /
• 2022

Powder flowability is critical in additive manufacturing processes, especially for laser powder bed fusion. Many powder features, such as powder size distribution, particle shape, surface roughness, and chemical composition, simultaneously affect the flow properties of a powder; however, the individual effect of each factor on powder flowability has not been comprehensively evaluated. In this study, the impact of particle shape (sphericity) on the rheological properties of Ti-6Al-4V powder is quantified using an FT4 powder rheometer. Dynamic image analysis is conducted on plasma-atomized (PA) and gas-atomized (GA) powders to evaluate their particle sphericity. PA and GA powders exhibit negligible differences in compressibility and permeability tests, but GA powder shows more cohesive behavior, especially in a dynamic state, because lower particle sphericity facilitates interaction between particles during the powder flow. These results provide guidelines for the manufacturing of advanced metal powders with excellent powder flowability for laser powder bed fusion.

• Journal of Powder Materials
• /
• v.12 no.4 s.51
• /
• pp.296-302
• /
• 2005

In order to improve mechanical properties, the hypereutectic Al-20 wt%Si based prealloy powder was prepared by gas atomization process. Microstructure and compressibility of the atomized Al-Si powder were investigated. The average powder size was decreased with increasing the atomization gas pressure. Size of primary Si particles of the as-atomized powder was about $5-8\;\mu{m}$. The as-atomized Al-Si powder such as AMB 2712 and AMB 7775 to increase compressibility and sinterability. Relative density of the mixed powder samples sintered at $600^{\circ}C$ was reached about 96% of a theoretical density.

• Journal of Powder Materials
• /
• v.9 no.3
• /
• pp.153-160
• /
• 2002

A nitrogen gas atomized aluminum powder was consolidated by powder-in sheath rolling method. A pure aluminum tube with outer diameter of 12 mm and wall thickness of 1mm was used as a sheath. The aluminum tube filled with the aluminum powder, first, was cold-rolled to the thickness of 6mm for performing, and then consolidated by the cold rolling and/or subsequent hot rolling at 360, 460 and $560^{\circ}C$. The aluminum powder compact fabricated by the sheath rolling showed high relative density more than 0.96 at any rolling conditions. The 0.2% proof stress increased with increasing hot rolling reduction and hot rolling temperature. Tensile strength was hardly affected by change in the hot rolling reduction, whereas it decreased with increasing hot rolling temperature. The powder compact showed the large elongation when cold rolling or hot rolling reduction was large. It was found that the sheath rolling was an effective method for consolidation of aluminum powder.